Where is Topside cut from?
Topside is the classic roasting joint from the central bulk of the back leg. It has done less work and so has a slightly finer-grained texture than other roasting joints like Silverside. In traditional butchery, it tends to be a roll with quite a mix of different textures and fat. With our continental style, we carefully seam out the muscle itself so that it can be seared and cooked without fat. The slow-growing, natural marbling and the hanging ensures that it will have a wonderful depth of flavour.